Imagine biting into a perfectly light, delicately flavored tea cake that transports you to a cozy afternoon of pure indulgence. These Almond Poppy Seed Tea Cakes are not just a dessert – they're a mini vacation for your taste buds! With their irresistible blend of nutty almond and subtle crunch of poppy seeds, these little gems will revolutionize your baking game and impress everyone from casual guests to serious food enthusiasts.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup butter, softened
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon almond extract
- 2 tablespoons poppy seeds
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 12-cup muffin tin by greasing each cup thoroughly with butter or lining with paper cupcake liners.
- In a medium mixing bowl, sift together the all-purpose flour, baking powder, and salt. This will help ensure a smooth, lump-free batter and incorporate air into the dry ingredients.
- In a separate large mixing bowl, cream the softened butter and sugar together using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Stir in the milk and almond extract, mixing until the wet ingredients are completely combined.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, which can result in tough tea cakes.
- Gently fold in the poppy seeds, distributing them evenly throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a tea cake comes out clean.
- Remove from the oven and let the tea cakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a light almond glaze before serving.
Tips
- Room Temperature Matters: Ensure all ingredients like eggs, butter, and milk are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense tea cakes.
- Even Batter Distribution: Use an ice cream scoop or measuring cup to ensure uniform tea cake sizes and consistent baking.
- Check for Doneness: A toothpick inserted in the center should come out clean, but remove from oven before edges become too brown.
- Cooling is Crucial: Allow tea cakes to cool in the pan for 5 minutes, then transfer to a wire rack to prevent soggy bottoms.
- Storage Tip: These tea cakes stay fresh in an airtight container at room temperature for 2-3 days, or can be frozen for up to a month.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 18g
Protein: 3g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 55mg
